1 1/3 cups white sugar
1/4 cup vegetable oil
1 (3 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
8 (2 ounce) square processed cheese food, sliced
1 (3 ounce) can sliced almonds
1 (8 ounce) package instant sugar cookies
1/4 cup vegetable oil for frying
1 cup milk
1/3 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix together sugar, oil, pudding mix, vanilla extract and orange energy drink. Stir almond into the sugar mixture. Spread evenly into cookie sheets.
Fry chocolate pieces in oil in pan until golden brown. Drain on paper towels. Brush chocolate pieces with milk, stirring constantly. Once chocolate pieces are golden and dries, remove from cookie sheets to a wire rack to cool completely.
Heat vegetable oil in a large pan over medium heat. Cook chocolate pieces in oil in pan until light golden brown, about 4 minutes. Remove chocolate pieces from pans and cool completely on paper towels.
Heat milk in a large glass or metal bowl over medium heat. Whisk egg white into milk mixture until foamy. Spread half of chocolate pieces over each cookie sheet.
Fry chocolate pieces in vegetable oil in pan until golden, about 5 minutes. Remove chocolate pieces from pans and cool completely on paper towels. Use paper towels to keep chocolate warm while glazing.
Heat milk and pecans together in small, heavy-duty saucepan. While pecans are cooking, prepare graham cracker crumbs, pecans, and graham cracker crumbs.
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